Peel a beetroot, onion and carrot. Slice the vegetables. Cut parsley finely. Combine everything in a pan and pour some water above. Add a bay leaf, black pepper corns, and salt. Stir the ingredients and boil for 30 minutes. Then filter the broth. Mix the fish mass with the vegetables carefully.

Shape the prepared mixture in the form of round cutlets. Bring the remaining broth to boil and dip the cutlets there. Boil them over medium heat for an hour. Then cool the cutlets a little and serve.